Odour-active compounds in baby banana Fruit (Musa acuminata AA Simmonds cv. Bocadillo)

• Published in: International journal of food properties Vol. 20; no. sup2; pp. 1448 - 1455
• Main Authors: Pino, Jorge A., Winterhalter, Peter, Castro-Benítez, Marcela
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 29.12.2017; Taylor & Francis Ltd
• Subjects: Acetic acid; Aroma; Aroma extract dilution analysis; Baby banana; Chromatography; Evaporation; Flavor; Fruit juices; Gas chromatography; Gas chromatography-olfactometry; Headspace; Hexanal; Mass spectroscopy; Odour activity values; Olfactometers; Solid phase methods; Solid-phase microextraction
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2017.1349142

The contribution of individual compounds to the typical aroma of baby banana cv. Bocadillo fruit would be useful to assess aroma changes caused in the course of fruit processing. Potent odourants in baby banana fruit were determined by combined headspace solid-phase microextraction GC-Olfactometry (HS-SPME-GC-O), solvent-assisted flavour evaporation, gas chromatography−olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), aroma extract dilution analysis (AEDA) and calculation of odour activity values. Twenty-three constituents were considered as potentially odour-active compounds contributing to the typical fruit aroma, from which 2-pentyl acetate, 3-methylbutyl acetate, 3-methylbutyl butanoate, 3-methylbutyl 3-methylbutanoate, hexanal, (E)-2-hexenal and 2-pentyl 3-methylbutanoate were the most important contributors to the aroma. HS-SPME-GC-O has a great potential as fast and simple tool to control aroma quality of baby banana fruit.